Banana and Pineapple Loaf

Banana and Pineapple Loaf


2 people made this

This was a trial recipe that turned out perfectly. It's very moist and not overly sweet. You could add icing if you wanted but I don't think it needs it. It's best eaten whilst fresh, but you could also toast it and add some butter.

vcurtis New South Wales, Australia

Makes: 1 loaf

  • 140g butter
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 ripe bananas
  • 1/3 cup tinned pineapple pieces (do not include the juice)

Preparation:20min  ›  Cook:50min  ›  Extra time:1hour cooling  ›  Ready in:2hours10min 

  1. Preheat oven to 175 degrees Celsius (fan forced)
  2. Melt butter on stove or in microwave and let cool a little
  3. In a large mixing bowl, add all the dry ingredients, then all the wet ingredients, stir everything together (fork or whisk)
  4. Add in the mashed bananas and pineapple pieces; stir in gently (fork or whisk). Do not over mix or beat the batter
  5. Turn the mixture into a lightly buttered or sprayed silicone loaf tin and place on centre tray in oven – cook for 50 mins
  6. The loaf should rise substantially and be browned on top, slightly shrinking from the sides of the tin. Insert a skewer into the centre of the loaf and if it comes out clean, it’s ready


The loaf can be stored in an airtight container for 3 – 5 days. Loaf can also be frozen.

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